Methods for preparing curcuminoid compositions

Abstract

The invention relates to methods for preparing dispersible curcuminoid compositions.

What is claimed is: 
     
       1. A method for preparing a curcuminoid composition suitable for mixing with an aqueous liquid for comestible applications, comprising:
 (a) providing a particulate curcuminoid source comprising turmeric root, the source having an average particle size within the range of about 1 mm to about 10 mm; 
 (b) extracting curcuminoids from the particulate source into ethyl acetate; 
 (c) removing at least a portion of the ethyl acetate to provide a curcuminoid slurry; 
 (d) drying the curcuminoid slurry to provide a dried curcuminoid composition; 
 (e) comminuting the dried curcuminoid composition; and 
 blending the comminuted curcuminoid composition with a polysaccharide filler to yield a curcuminoid composition suitable for mixing with an aqueous liquid, the curcuminoid composition consisting of a total amount of curcuminoids within the range of about 15 wt. % to about 30 wt. % and the polysaccharide filler in an amount within the range of about 70 wt. % to about 85 wt. %. 
 
     
     
       2. The method of  claim 1 , wherein:
 (a) the curcuminoid source further comprises curcumin, demethoxycurcumin, bisdemethoxycurcumin, or a combination thereof. 
 
     
     
       3. The method of  claim 2 , wherein:
 (a) curcumin comprises about 75 wt. % to about 95 wt. % of the total curcuminoids present in the curcuminoid source; 
 (b) demethoxycurcumin comprises about 1 wt. % to about 20 wt. % of the total curcuminoids present in the curcuminoid source; and 
 (c) bisdemethoxycurcumin comprises about 0.5 wt. % to about 15 wt. % of the total curcuminoids present in the curcuminoid source. 
 
     
     
       4. The method of  claim 1 , wherein the particulate curcuminoid source has a D90 of at least about 1 mm. 
     
     
       5. The method of  claim 1 , wherein removing at least a portion of the ethyl acetate comprises evaporating a portion of the ethyl acetate to provide the curcuminoid slurry. 
     
     
       6. The method of  claim 1 , further comprising mixing the curcuminoid slurry with a non-polar wash solvent to remove oils from the slurry; and removing the wash solvent from the slurry. 
     
     
       7. The method of  claim 1 , wherein the curcuminoid slurry comprises at least about 10 wt. % curcuminoids. 
     
     
       8. The method of  claim 1 , wherein drying is performed at a temperature within the range of about 50° C. to about 100° C. 
     
     
       9. The method of  claim 1 , further comprising filtering the dried curcuminoid composition. 
     
     
       10. The method of  claim 1 , wherein the comminution is performed in a bead mill. 
     
     
       11. The method of  claim 10 , wherein the comminuted curcuminoid composition has average particle size within the range of about 40 nm to about 75 nm. 
     
     
       12. The method of  claim 1 , wherein the filler comprises maltodextrin having an average particle size within the range of about 20 nm to about 200 nm. 
     
     
       13. A method for preparing a curcuminoid composition suitable for mixing with an aqueous liquid for comestible applications, comprising:
 (a) providing a particulate curcuminoid source comprising turmeric root, the source having an average particle size within the range of about 1 mm to about 10 mm; 
 (b) extracting curcuminoids from the particulate source into an extraction solvent; 
 (c) removing at least a portion of the extraction solvent to provide a curcuminoid slurry; 
 (d) mixing the curcuminoid slurry with a non-polar wash solvent to remove oils from the slurry; 
 (e) drying the curcuminoid slurry to provide a dried curcuminoid composition; 
 (f) comminuting the dried curcuminoid composition in a bead mill to provide a nanoparticulate curcuminoid composition having an average particle size within the range of about 5 nm to about 75 nm; and 
 blending the nanoparticulate curcuminoid composition with a polysaccharide filler to yield a curcuminoid composition consisting of a total amount of curcuminoids within the range of about 15 wt. % to about 30 wt. % and the polysaccharide filler in an amount within the range of about 70 wt. % to about 85 wt. %. 
 
     
     
       14. A method for preparing a curcuminoid composition suitable for mixing with an aqueous liquid for comestible applications, comprising:
 (a) providing a particulate curcuminoid source comprising turmeric root, the source having an average particle size within the range of about 1 mm to about 10 mm; 
 (b) extracting curcuminoids from the particulate source into an extraction solvent; 
 (c) removing at least a portion of the extraction solvent to provide a curcuminoid slurry; 
 (d) mixing the curcuminoid slurry with a non-polar wash solvent to remove oils from the slurry; 
 (e) drying the curcuminoid slurry to provide a dried curcuminoid composition; 
 comminuting the dried curcuminoid composition in a bead mill to provide a nanoparticulate curcuminoid composition having an average particle size within the range of about 40 nm to about 75 nm; and 
 (g) blending the nanoparticulate curcuminoid composition with a polysaccharide filler to yield a curcuminoid composition consisting of a total amount of curcuminoids within the range of about 10 wt. % to about 30 wt. % and a polysaccharide filler in an amount within the range of about 70 wt. % to about 90 wt. %. 
 
     
     
       15. The method of  claim 14 , wherein the non-polar wash solvent is hexane. 
     
     
       16. The method of  claim 14 , wherein the extraction solvent is ethyl acetate. 
     
     
       17. The method of  claim 14 , wherein the curcuminoid composition consists of about 25 wt. % of curcuminoids and about 75 wt. % of the polysaccharide filler. 
     
     
       18. The method of  claim 13 , wherein the curcuminoid composition consists of about 25 wt. % of curcuminoids and about 75 wt. % of the polysaccharide filler.